Pie with meat from puff pastry

Recently I have learned to cook a puff pastry (before that I have not worked well) and now practically all the pastries I have from it. Especially delicious is a pie with meat from puff pastry.

In order to prepare the dough, we need a glass of warm water, one egg, about 600 grams of flour (preferably a premium grade), a butter pack, a little vegetable oil, a pinch of sugar and salt. Egg, salt and sugar mixed with water. Then we fall asleep wheat flour in small portions and mix not very steep dough, it should not stick. Then roll it out in a rectangular shape. At the top, smear the softened oil. Fold the dough in half, secure the edges so that the oil does not get out. Roll out into a thin layer, fold again and roll it out again. Repeat as many times as possible (so the dough will turn out to be looser). To pie the meat from the puff pastry well propeksya - remove the dough for an hour in the fridge.

While the dough in the refrigerator freezes, we will fill with meat stuffing. We need 600 grams of homemade meat (pork and beef in equal quantities), a small fork of cabbage, 3 eggs, half a cup of butter, a couple of spoons of sour cream, 2 onions and salt. Cut cabbage finely, onions too, and fry everything in butter. Mix everything with minced meat, salt and mix. The filling is ready. We take the dough from the refrigerator, divide it into a couple of parts. We put one part in the baking dish, we put the whole stuffing on top. Cover with the remaining test, we patch the edges. In the middle we make a hole. Bake a pie with puff pastry for no more than 25 minutes, as the puff pastry is quickly baked. It turns out to be very soft and tasty. Due to the fact that meat is initially used in the filling raw - the aroma turns out delicious. This pie with meat from puff pastry is not a shame to offer to friends and guests.

I consider the puff pastry to be universal, since it can be used to bake unsweetened pastries, as well as sweet, and even cakes ("Napoleon" bakes from puff pastry). By the way, an open pie with meat is also delicious. You can cook it with the same recipe, you just need to form high sides of the dough and do not cover it. As far as I remember, open pies are baked in the Caucasus and in many eastern countries.

If there is no time for puff pastry, it will save the pie on kefir with meat. It is prepared quickly, but it turns out not less tasty. So, for the test, we need a glass of kefir, 2 eggs, 300 grams of flour, salt and hydrated soda or a pack of baking powder. Eggs and salt whisk, pour kefir and quench in it soda (the mass will increase in volume and foam). Then we add the flour and mix the dough, it should not turn out to be very steep.

For the filling we take 300 grams of any minced meat (for pies it is better to use forcemeat mixed with pork meat, since lean beef or chicken turns dryish), 3 medium bulbs, black pepper and salt. Luchok finely shred and mixed with minced meat, salt and pepper. The filling is ready. Heat treatment of meat is not worth it, otherwise the taste of the pie will change.

The finished dough is divided into two parts, one of which should be slightly smaller (for the top). Most of the roll out, distribute the shape on the bottom, leave the sides. We spread the meat filling, evenly distribute it over the entire surface. The second part of the test is rolled and covered with a cake, the edges are tied. You can not make a hole in the center. Bake the cake in the oven for about half an hour. Everything, the pie is ready.

It should be noted that the stuffing can be used any, be it vegetables, fruits or something else. The recipes of the test are universal, she checked herself, the puff pastry is especially good. So, ladies, do not be afraid of the cooking process, bake for joy!